Sweet Potato Waffles Recipes

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SWEET POTATO WAFFLES



Sweet Potato Waffles image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield 4 (8-inch) waffles

Number Of Ingredients 11

1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron
Special equipment: steamer basket and waffle iron

Steps:

  • Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
  • In a large bowl, whisk together flour, baking powder, and salt and set aside.
  • In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

SWEET POTATO WAFFLES



Sweet Potato Waffles image

Sweet potato gives these waffles a nice golden peach color and wonderful flavour. They are crispy on the outside and soft in the inside. Sweet potatoes provide almost half the recommened daily allowance of Vitamin C and two to five times the recommened amount of Beta Carotene!

Provided by LUv 2 BaKE

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon clove
2 eggs, seperated
1 1/2 cups skim milk
1 cup pureed cooked sweet potato
3 tablespoons oil
2 teaspoons grated orange rind
1 tablespoon granulated sugar

Steps:

  • In large bowl, mix together flour, baking powder and spices.
  • In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind.
  • Pour wet ingredients over dry ingredients, stir together until just moistened.
  • In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form.
  • Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron.
  • Cook until golden brown until waffle iron stops steaming, about 5 minutes.
  • Yield 12 waffles.
  • NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.

SWEET POTATO WAFFLES



Sweet Potato Waffles image

Cardamom and pecans really make the flavor of these special sweet potato waffles stand out. I make them when I have leftover sweet potatoes. -Mickey Turner, Grants Pass, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 10 waffles.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
3 large eggs, separated
1 cup sour cream
1 cup cold mashed sweet potatoes
1/2 cup whole milk
1/4 cup butter, melted
3/4 cup chopped pecans
Maple syrup, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.

Nutrition Facts :

SWEET POTATO WAFFLES WITH NUT TOPPING



Sweet Potato Waffles with Nut Topping image

Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping. What a mouthwatering way to get your family out of bed in the morning! -Christine Keating, Norwalk, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 waffles.

Number Of Ingredients 20

2 cups biscuit/baking mix
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 egg
1-1/3 cups 2% milk
1 cup canned sweet potatoes, mashed
2 tablespoons canola oil
1 teaspoon vanilla extract
TOPPING:
1 tablespoon butter
1/2 cup chopped pecans
1/2 cup chopped walnuts
2 tablespoons brown sugar
1 tablespoon water
1/8 teaspoon ground cinnamon
Dash salt
Dash ground nutmeg
Maple syrup

Steps:

  • In a large bowl, combine the biscuit mix, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add the brown sugar, water, cinnamon, salt and nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and syrup.

Nutrition Facts : Calories 457 calories, Fat 28g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO PECAN WAFFLES



Sweet Potato Pecan Waffles image

These are special treat in our house! Try substituting pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.

Provided by Esther Nelson

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 cup canned sweet potato puree
3 egg yolks
1 cup milk
1 ½ cups cake flour
1 tablespoon baking powder
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
¼ cup chopped pecans
3 egg whites
3 tablespoons butter, melted
2 tablespoons pecans, chopped

Steps:

  • Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
  • Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
  • Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
  • Cook in a hot waffle iron. Garnish with more chopped pecans.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 44 g, Cholesterol 120.9 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9 g, SaturatedFat 5.6 g, Sodium 753.3 mg, Sugar 7 g

SWEET POTATO WAFFLES



Sweet Potato Waffles image

Provided by Food Network

Time 10m

Number Of Ingredients 9

1 cup sifted flour
2 teaspoons of baking powder
1/2 teaspoon salt
2 tablespoons light brown sugar
1/4 teaspoon allspice
3 beaten eggs
2 tablespoons butter
1 1/2 cups milk
1/2 cup sweet potatoes, cooked and mashed, or canned

Steps:

  • Preheat your waffle iron, and sift together the dry ingredients.
  • Combine the wet ingredients, the potatoes and the dry ingredients.
  • *Don't over-mix the batter! Pour in enough batter to cover waffle iron. Take out when your waffle iron indicates by the light that your waffle is done! Enjoy!

SWEET POTATO WAFFLES



Sweet Potato Waffles image

Yummy sweet potato waffles.

Provided by DannyBoy

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 25m

Yield 8

Number Of Ingredients 12

1 sweet potato
1 cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ¼ cups milk
2 eggs
3 tablespoons melted butter
1 tablespoon brown sugar
1 teaspoon lime juice
½ teaspoon vanilla extract
½ teaspoon grated lime zest

Steps:

  • Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
  • Preheat a waffle iron according to manufacturer's instructions.
  • Combine flour, baking powder, cinnamon, and salt together in a large bowl.
  • Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
  • Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 3.6 g, Sodium 278.7 mg, Sugar 5.1 g

THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY



Thanksgiving Leftover Sweet Potato Waffles Recipe by Tasty image

Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese

Provided by Crystal Hatch

Categories     Breakfast

Yield 5 waffles

Number Of Ingredients 18

2 cups whole wheat
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
3 large eggs, room temperature
1 cup milk
¼ cup olive oil
¼ cup maple syrup
1 teaspoon vanilla extract
1 ½ cups mashed sweet potato
oil, of choice, for greasing
1 cup cranberry sauce
¼ cup orange juice
3 tablespoons maple syrup
1 pink lady apple
¼ cup water
½ cup raw pecans, roughly chopped
2 tablespoons crumbled goat cheese

Steps:

  • Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
  • Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
  • Heat a waffle iron and grease with oil.
  • Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
  • Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
  • Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
  • Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 92 grams, Fat 23 grams, Fiber 10 grams, Protein 16 grams, Sugar 39 grams

SWEET POTATO AND PECAN WAFFLES



Sweet Potato and Pecan Waffles image

Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.

Provided by Cara Clark

Categories     HarperCollins     Breakfast     Waffle     Sweet Potato/Yam     Pecan     Oat     Dairy Free

Yield 4 servings

Number Of Ingredients 15

1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)
1 cup rolled oats
1 cup unsweetened almond, coconut, or cashew milk
2 eggs or egg replacer equivalent
3 tablespoons unsweetened almond butter
1 tablespoon flax meal
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Zest of 1 medium clementine
Pinch of ground cardamom
Pinch of ground nutmeg
½ cup chopped pecans, plus more for topping
Olive oil cooking spray
Maple syrup, for serving (optional)

Steps:

  • Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
  • Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

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